I love pastels and bright colors but Autumn is the time of year when the colors of the season bust out all over: golds, oranges, greens, reds and browns. It is when we pull out the sweaters, corduroys and jackets. It has always been my favorite of the four seasons … October baseball, football, apples, pumpkins, mums, crisp air and colorful foliage. My favorite thing about Autumn is found outdoors; beautiful gardens full of pumpkins of all sizes, multi-colored nums and the beauty of the changing leaves. It is the ideal time for weekend drives in the country usually to a favorite Virginia winery. It would be fine with me if Autumn lasted for 12 months.

We are nearly halfway through October and I am finally getting to my autumn cookies. It took me awhile to create a design and I finally decided on a simple plaque cookie with mini pumpkins decorated in traditional fall colors.

Check out my Autumn Pinterest page.

Autumn Cookies
Plaque Shortbread Cookies
Royal Icing for outlining and flooding tinted Copper with AmeriColor Brown, AmeriColor Orange and Wilton Ivory
Royal Icing for detail tinted Yellow with AmeriColor Egg Yellow and AmeriColor Lemon Yellow
Royal Icing for detail tinted Green with AmeriColor Avocado and AmeriColor Leaf Green
Disposable piping bags & couplers
Squeeze bottles
Wilton Decorating Tip #3, #4
Wilton Star Tip #18
AmeriColor Gold Sheen Airbrush Color
Airbrush Kit or Wilton Color Mist
Stencils (Fall Leaves, Tear Drops, Houndstooth, Quatrefoil

Outline cookie with #3 tip in copper icing.
Flood cookie with copper icing. Let dry overnight.

Place the stencil on cookie.
Spray gold airbrush color onto cookie. Gently lift stencil.

[The camera did not pick up the gold airbrush tone and appears brown]

Let dry 45 minutes.

Pipe Pumpkins with #18 star tip in yellow icing.

Pipe stems with #4 tip in green icing. Let dry overnight.
See pumpkin tutorial by Callye at Sweet Sugarbelle.




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. . . . and so little time. This is how I feel when it comes to decorating cookies. There is inspiration all around from greeting cards, packaging, television commercials and other cookie artisans too, just like these rosebud cookies. These were made using the strawberry cutter. There are always dozens of ideas swirling around my head but they have to wait. Other things take priority such the household chores. Then I can turn my attention to baking and cookie decorating. There are only so many hours in the day, right? There are many cookie cutters in my collection that I have yet to use. I won’t tell you which ones but you will be seeing some new shapes on the blog in the coming months. Stay tuned and I will eventually roll out new cookie designs. 

Rose Bud Cookies
Strawberry Shortbread Cookies (trim some at top)
Royal Icing for outlining and flooding tinted Pale Pink with AmeriColor Peach and AmeriColor Deep Pink
Royal Icing for outlining and flooding tinted Lavender with AmeriColor Fuchsia
Royal Icing for detail tinted Pale Green with AmeriColor Avocado
Disposable piping bags & couplers
Squeeze bottles
Wilton Decorating Tip #3
PME Decorating Tip #1.5
Wilton Leaf Decorating Tip #167
This cookie design inspired by Callye’s Rose Cookies at Sweet Sugarbelle.

Outline cookies with #2 tip in pink icing.

Flood cookies with pink icing. Let sit 45 minutes.

Pipe rose detail with #1.5 tip in pink outline icing.

Pipe leaves with tip #167 in green icing. 

Let dry overnight.



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Lemons? Blueberries? What’s not to like! This cake combines both those ingredients to make this my new favorite ‘go to’ cake for breakfast or dessert. It also contains buttermilk to bring out the flavor of the cake. But who has buttermilk in the frig? Not me. The same goes for lemons as I do not keep them regularly in my pantry. No problem. For this recipe there are simple substitutions listed below. 

This cake is scrumptious all by itself but the lemon and blueberries make it more flavorful. It is easy to make so no need to save for house guests. It does double-duty as a tasty breakfast cake to accompany morning coffee. (I like to warm a slice in the microwave for 15 seconds and add a pad of butter which enhances the buttery lemon taste), and as an elegant dessert for any dinner party. Drizzle chocolate sauce on a pretty dish, place a slice of cake, add a scoop of vanilla ice cream and while you have the chocolate sauce in hand, drizzle some over the cake and ice cream. Now wait for the oohs and aahs!

Lemon Blueberry Cake
2½ cups Flour, plus 2 tbsp
2 tsp Baking Powder
1 tsp Salt
1 cup Butter, softened
1-3/4 cups Sugar
Zest of one Lemon (or 2 Tbsp lemon Juice)
3 Eggs
½ tsp Vanilla
3/4 cup Buttermilk*
2 cups Blueberries
*Buttermilk Substitute: Add 3/4 tbsp vinegar or lemon juice to 3/4 cup of milk.

Grease and flour bundt pan.
Toss Blueberries in 2 tbsp of flour. Set aside.
In a separate bowl mix Flour, Baking Powder and Salt. Set aside.
Cream Butter, Sugar and Lemon. Add Eggs one at a time.
Add dry ingredients alternatively with the Vanilla and Buttermilk. Gently fold in Blueberries.
Bake at 350 degrees for 55 to 60 min.
[This is a variation of the Blueberry Buttermilk Bundt Cake Recipe at Food Network]

Lemon Glaze (optional)
1¾ cups Confectioner’s Sugar
2 tbsp Milk
1 tbsp Lemon Juice

Whisk ingredients together until smooth.
[This is a variation of the Lemon Glaze recipe at Martha Stewart]



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